---
title: "Triple Stack Brownies Recipe"
url: https://stacklist.com/card/83f1c686-7bf3-48fa-95c4-e7b1b7b6fbc1
source_url: "https://cooking.nytimes.com/recipes/782156116-triple-stack-brownies?unlocked_article_code=1.tFA._IG_.093j5bp4qWlx&smid=ck-recipe-iOS-share"
stack: https://stacklist.com/stack/9f7d7439-8342-4397-9e9f-0a7377c6d2c3
summary: "Triple Stack Brownies is a three-layer dessert recipe combining chocolate chip cookie dough, chocolate sandwich cookies, and brownie batter for a decadent treat. The recipe yields 24 brownies and requires approximately 1 hour 20 minutes to prepare and bake."
tags: "brownie-recipe, chocolate, dessert, baking, triple-layer, cookies"
key_entities: "David Malosh (person), Simon Andrews (person), Paige Hicks (person), The New York Times (organization), chocolate-sandwich-cookies (concept), brownie-batter (concept)"
classification: "tutorial"
content_hash: "sha256:3dbb610cb4165390e57884f4bc473bf07fd1665858baa9cdb954a64cf91e3a80"
acp_version: "0.2"
token_counts_approximate: 2107
visibility: public
agent_accessible: true
status: "final"
---

# Triple Stack Brownies Recipe

David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks. David Malosh for The New York Times. Food Stylist. Simon Andrews. Prop Stylist: Paige Hicks. Media 1 of 2 Ready In 1 hr 20 min ( About 1 hr 20 min ) Rating 4 (10) Comments Read comments Triple-decker brownies are a dream come true for indecisive cookie lovers everywhere. Known in some circles by a less tactful name, this classic mashup consists of a chocolate chip cookie dough base shingled with chocolate sandwich cookies and draped in brownie batter. It’s tempting to cut into it while it’s still warm from the oven, but for the perfect cross-section, make sure to cool the pan completely (with an optional 30 minutes in the refrigerator). The cookie dough provides a chewy foundation for the slightly crisp sandwich cookies and gooey brownie, creating a three-way celebration of chocolate treats that’s hard to match. It all comes together by hand, but if you prefer, an electric mixer makes for quick and easy work. Featured in: Sandwiches, Brownies, Icy Punch: This Is the Picnic Spread of Your Dreams Read More Save Log in or sign up to save this recipe. Give Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more. Subscribe Log In Share this recipe Copy link Email Pinterest Facebook X WhatsApp Reddit Print this recipe Include recipe photo Print Recipe Log in or sign up to print this recipe. Advertisement Ingredients Yield: 24 brownies For the cookie layer ¾ cup/170 grams unsalted butter, cut into small pieces and softened, plus more for greasing ¾ cup/165 grams brown sugar, light or dark ⅓ cup/66 grams granulated sugar 1 large egg, at room temperature 2 teaspoons vanilla extract ¾ teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon table salt ½ teaspoon baking soda 2 cups/256 grams all-purpose flour 1 cup/170 grams chopped chocolate or chocolate chips (semisweet, bittersweet, milk or a mix) 34 chocolate sandwich cookies (such as Oreo), 10 of them halved into semi-circles For the brownie layer 1 ⅓ cups/227 grams chopped semisweet or bittersweet chocolate ½ cup/113 grams unsalted butter, at room temperature ⅔ cup/134 grams granulated sugar ½ cup/110 grams dark brown sugar 2 teaspoons vanilla extract 1 teaspoon kosher salt (such as Diamond Crystal) or ¼ teaspoon table salt 2 large eggs, at room temperature ½ cup/48 grams unsweetened cocoa powder, preferably Dutch-process ¼ teaspoon baking soda ½ cup/64 grams all-purpose flour Flaky sea salt, for finishing Add ingredients to Grocery List Ingredient Substitution Guide Nutritional Information Nutritional analysis per serving 54 grams carbs; 50 milligrams cholesterol; 384 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 18 grams fat; 2 grams fiber; 204 milligrams sodium; 4 grams protein; 36 grams sugar Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Preparation Step 1 Heat the oven to 350 degrees. Butter a metal 9-by-13-inch baking pan and line with parchment paper so there’s overhang on the long sides, then butter the parchment. Fill a medium saucepan with about 2 inches of water and bring to a simmer over medium heat (you’ll need it in Step 4). Step 2 Make the cookie layer: As the water comes to a simmer, in a large heatproof bowl (metal preferred), mix together the butter, brown sugar and granulated sugar with a flexible spatula or hand mixer, until they’re just combined. Whisk in the egg, vanilla extract and salt until it’s slightly lighter in color, about 1 minute. Whisk in the baking soda, then switch back to the flexible spatula and fold in the flour until it’s mostly combined, with a few streaks of flour remaining. Step 3 Fold in the chopped chocolate and spread the cookie dough evenly across the prepared baking pan (reserve the mixing bowl). Top with the Oreos in an even layer, arranging the whole cookies in a four-by-six grid in the middle, then nestling the halved cookies around the edges so the cut sides touch the pan edges and only minimal gaps remain. Set the pan aside while you make the brownie batter. Step 4 Make the brownie layer: Rinse out the mixing bowl (it doesn’t need to be scrubbed) and wipe dry, then add the chopped chocolate and butter. Set that bowl over the pot of simmering water and gently heat, stirring occasionally, until everything is melted and evenly combined, 2 to 4 minutes. Remove the bowl from the heat and turn off the stove. Step 5 Add the granulated sugar, dark brown sugar, vanilla extract and salt to the bowl, and whisk for 1 minute, until the mixture is smooth and the sugars have started to dissolve. Add the eggs one at a time, whisking thoroughly after each addition, and continue whisking for another minute, until the batter is roughly the consistency of marshmallow fluff. Add the cocoa powder and baking soda, and whisk for 1 minute, until they’re fully absorbed and the mixture is visibly thicker. Fold in the flour with a flexible spatula just until no streaks remain. Step 6 Scrape the brownie batter on top of the cookie batter and smooth into an even layer. Set a kitchen towel down on a work surface close to the oven. Step 7 Bake for 20 minutes, until the top looks shiny and puffy. Gently rap the pan a couple times on the kitchen towel-lined surface, then top with flaky salt and put it back in the oven for 14 to 16 minutes to set the salt and finish baking. Take the pan back out of the oven and rap it once more to ensure the fudgiest brownie texture possible. Step 8 Cool completely at room temperature, about an hour, then slice into squares. For the cleanest slices, refrigerate the cooled brownies for about 30 minutes before cutting. Private Notes Leave a Private Comment on this recipe and see it here. Ratings 4 out of 5 10 user ratings Your rating 1 star 2 stars 3 stars 4 stars 5 stars Submit Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. Comments Add Comment Public Private Submit All Comments Private “Known in some circles by a less tactful name”? Hints, please? Is this helpful? 42 @Susan in Clyde, NC I had the same question! So I googled it and learned that they are sometimes called “slutty brownies” — I think the logic is that you feel guilty for eating them but can’t help wanting more? I could go on a rant here about how everything is sexualized these days but maybe I’ll just bake up a batch of these instead! :) Is this helpful? 34 Delicious! Made exactly as written. Is this helpful? 19 These are soo addictive! And dangerous! Beyond good, like should be illegal in all 50 states good. As a couple people mentioned below I went the lazy route (plus I eat gluten free) & used gf refrigerated cookie dough plus a gf brownie mix, along with gf sandwich cookies. It was so hard to wait until they cooled enough to cut. Because I like the flavor profile of mexican hot chocolate, I added cinnamon and some chile powder to the brownie mix along with chopped walnuts. Is this helpful? 2 I used to make these for our daughter's softball team all of the time. I would make them in a muffin tin and then there wasn't any issue cutting them, you got a whole cookie in every treat. I would make half of the batters using double stuff Oreos and the other half I would use a full sized peanut butter cup. The girls gobbled them down and they were indeed called slutty brownies! I believe I cooked them for 18 minutes, it has been a while since our daughter was in school. Is this helpful? 6 Love that idea! Especially if you use refrigerated cookie dough, just put one chunk in each cup, top with a sandwich cookie, and spoon brownie mix on top Is this helpful? 1 May I also recommend Supernatural brownies, the recipe for which is available at NYT Cooking. Can heartily confirm these brownies are delicious and fare well at picnics. Thanks for a wonderful article! Is this helpful? 1 Private comments are only visible to you. Recipe Tags Brown Sugar Chocolate Chip Oreo Cookie Semisweet Chocolate Bittersweet Chocolate Dark Brown Sugar Dutch-Processed Cocoa Powder Brownie Bar Cookie Dessert Bake Vegetarian Stovetop American Project Log in or sign up to save this recipe.